Mexican Chunky Tomato-Lime Guacamole

Wash the skins of three avocados under running water before cutting, wipe dry, split carefully and remove pits. Scoop flesh into a clean bowl; discard spoiled or moldy fruit.

Finely dice 60 g red onion. Remove watery seeds from 140 g tomato and dice 5 mm. Finely chop 25 g washed cilantro and optional 15 g jalapeño on a clean produce-only board.

Add 45 ml lime juice, 3 g salt and optional 1 g cumin to avocado. Mash with a fork about one minute, leaving some 1 cm chunks for texture rather than puréeing completely.

Gently fold in onion, tomato, cilantro and jalapeño, portion into four and serve immediately. If preparing ahead, press wrap directly onto the surface and refrigerate at 4°C or below, never holding at room temperature for two hours or longer.